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Classic Tuscan Lasagna Recipe - Authentic Italian Dish

Classic Tuscan Lasagna Recipe – Authentic Italian Dish

Description

Welcome to a taste of authentic Italy! Today, we’re diving into a beloved dish, the Classic Tuscan Lasagna. This hearty recipe will transport you straight to a traditional Tuscan kitchen, where families gather for Sunday lunch or holiday feasts to savor the rich flavors of homemade Ragù and creamy Béchamel sauce.

Ingredients

Scale

 

  • 3 lbs Tuscan Ragù (see notes for recipe)
  • 1 package of lasagna sheets (about 4 portions of fresh pasta)
  • 2 cups Parmigiano cheese, grated

For the Béchamel sauce:

  • 4 cups milk (room temperature or warm)
  • ½ cup butter
  • ½ cup flour
  • Salt, to taste
  • Black pepper, to taste
  • Nutmeg, ground (a pinch)

Optional Substitutions:

  • For a gluten-free option, use gluten-free lasagna sheets and replace regular flour with a gluten-free alternative.
  • To make it dairy-free, substitute butter with vegan margarine and use a plant-based milk of your choice.

Instructions

Step 1: Prepare the Béchamel Sauce

  1. In a medium-sized pot, melt the butter over low heat. Once fully melted, add the flour and stir continuously to form a paste (roux).
  2. Cook the roux for 1-2 minutes until it starts to thicken.
  3. Gradually whisk in the warm milk, making sure to break up any lumps.
  4. Let the mixture simmer for 15-20 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon.
  5. Season with salt, black pepper, and a pinch of nutmeg for a warm, earthy flavor.

Step 2: Assemble the Layers

  1. Preheat the oven to 200°C (400°F).
  2. Spread a thin layer of Béchamel sauce on the bottom of a baking dish.
  3. Add a layer of lasagna sheets, followed by a generous layer of Tuscan Ragù, more Béchamel sauce, and a sprinkle of grated Parmigiano.
  4. Repeat the layering process, pressing down lightly after adding each pasta layer.
  5. Finish with a top layer of pasta, Béchamel sauce, and a final dusting of Parmigiano cheese.

Step 3: Bake the Lasagna

  1. Place the lasagna on the middle rack of the oven.
  2. Bake for 35-40 minutes until the top is golden and crispy.
  3. If the crust needs more crunch, finish it under the broiler for 3-4 minutes. If it’s browning too quickly, cover it loosely with foil.

Equipment

Notes

  • Use fresh pasta sheets: Fresh pasta sheets provide a softer texture and absorb more of the rich flavors. If using dried pasta, pre-cook the sheets for a few minutes.
  • Don’t skip the nutmeg: Nutmeg adds a warm, nutty undertone to the Béchamel, making it taste even more authentic.
  • Let the lasagna rest: Allow the lasagna to sit for 10 minutes after baking. This helps the layers set and makes it easier to slice.

Find it online: https://optimalrecipes.com/classic-tuscan-lasagna-recipe-authentic-italian-dish/